Test Run

KWeng and E going to have a test run on Ginger Milk Pudding in food science lab next week, 29th of October 2009, we will eye the wed of Mr. Ginger and Ms Milk. *grin*

All equipments and booking of lab are done! Credit to Ms. Jonice!!! *claps claps claps*

Hopefully it will run smoothly, as myths said,

• ginger and milk collide is not easy,
• temperature,
• amount of ginger juice,
• way of colliding have to be precise and accurate in order to form curd of ginger and milk.
• Warning message also include, not to stir the suspension.

KWeng and E plan to test run with:

1. low fat milk,
2. full cream milk,
3. aged ginger,
4. white sugar,
5. brown sugar,
6. stirring of suspension and letting cool by itself and lastly,
7. different temperature of collision to discover the factors affecting the forming of ginger milk curd.

*finger cross!* if succeeded, free ginger milk curd will be given out. FREE Samples!!! (u may stalk us at lab for free sample)